Aubergine Sandwiches On Baby Greens With Tomato Balsamic Vinaig Recipe


  • 2 med Aubergines, cut into twelve 1" thick slices
  • 1/4 c. Extra virgin olive oil
  •     Kosher salt, to taste
  •     Freshly-grnd black pepper, to taste
  • 3/4 lb Fresh mozzarella cheese, cut into 6 slices
  • 1/2 c. Loosely-packed basil leaves
  • 12 x Anchovy fillets, rinsed and dry
  • 1 1/2 c. Panko or possibly other dry bread crumbs
  • 1/2 c. Finely-minced walnuts
  • 1 c. All-purpose flour
  • 3 lrg Large eggs, lightly beaten
  •     Vegetable oil, for frying
  • 3 c. Savory baby greens
  •     (such as arugula, frisee, red mustard, Flowering kale, and spinach)
  •     Tomato-Balsamic Vinaigrette, see * Note


Preheat The Oven To 400 Degrees. Lightly Brush Both Sides Of The Aubergine Slices With The Oil And Season With Salt And Pepper. Place In A Single Layer On A Baking Sheet And Roast…

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